The Worlds Best Quiche (I'm Not Messing Around)

[@thatdudecancook]

I really hope some of you give this Quiche recipe a go, obviously, it requires a little patience but it's well worth your time!

[@bryonstalter26]

You're the best cook on youtube my guy I wish I could meet you man you're outstanding @thatdudecancook 👏 ❤ it's honestly a dream to cook with you my brother

[@sirenknight8007]

If you do happen to have a marble or stone counter you could just put a pan of ice on it for a few minutes before you start rolling out your dough.

[@paul42171]

Looks delicious! Mine is better.....takes half the time....and sometimes.....you have to factor in the ratio of waning returns.

[@Libertas4Ever]

Here we go! This is what I'm talking about! I'm gonna give this a go. Will be my first quiche 😮

[@janinademetriou-warburton6427]

Doesn't the water make the pastry too hard?

[@michelleportch6227]

One improvement to the recipe is to use half one of the egg whites to brush the inside of your crust as soon as it comes out of the oven to make a white omelette barrier. It prevents the crust from going soggy when you put in the wet ingredients later.

[@inthefade]

One of my favorite things with a quiche is how the crust gets soft and chewy from the moisture. At least it does that with my recipe.

[@gloriamontgomery6900]

Good idea

[@Chiefkahuna2]

I'm a culinarian. I'm and Old Chef. Classically trained. I was a cook at the Old Mainsonette 5 star in Cincinatti. And you are so proficient and maxed out in traditional food preparation. It is a joy to watch your videos. I'm still training Chef's in my job. Your videos awaken my knowledge. Your new methods improve upon mankinds knowledge.

[@francisleveque2939]

Quand j’ai vu les oignons 😢 J’ai arrêté cette HÉRÉSIE 😢😢 Veloma

[@1993Nautilus]

Hi everyone, just a little trick from Alton Brown regarding the dough. Put a clean sheet pan in the freezer before you start rolling. If the dough gets too warm pull it out and place on the dough for a minute or two to chill it back down and give you a little more time.

[@nikkilovesrocks]

Why don’t we want it getting warm? Is it to stop the flour from blending with the liquid from the butter??

[@tamathamavraides5532]

I’ve made Thomas kellers quiche at least 50 times since that boom came out. You’re right it is by far the best quiche recipe ever! Truly worth the effort. I’ve given it as a gift it’s so nice!

[@Libertas4Ever]

I'm excited for this. I'm thinking this will be an addition on my Thanksgiving table!

[@bjornegan6421]

you've spent at least 150 days making quiche?

[@tamathamavraides5532]

@@bjornegan6421 I make several at a time if I’m giving them away, if you’re going to do a good project like this it’s best to make several. They freeze really well. Plus I don’t take 3 days to make them it takes 2.

[@dirtyketchup]

Which book is it from? Bouchon?

[@RonPaulKicksAss]

@@Libertas4Ever I always make quiche the day before Thanksgiving. My kids love it. It's their favorite leftover.

[@almightyguitarnerd]

I'm very new to making an effort with cooking. I'm a middle-aged man, and I enjoy it to a point of obsession. Your channel is the first one I subscribed to, and you are my by far biggest inspiration. Keep doing a great job

[@inthefade]

Awesome to hear!

[@heavyq]

IDK where you found Marcus, but I'm so happy you did. His reactions and comments when trying the food are some of my favorite parts of the videos.

[@andrewyouv]

LET MARCUS COOK

[@SamBookmyer]

Marcus….Marcus…..Marcus..!!

[@tedarcher9120]

Marcus should be the presenter tbh

[@parlor3115]

He looks like a discount Dylan McDermott

[@Mark-in1im]

I want Marcus to have my baby.

[@didi012578]

I've been in a cooking and baking frenzy as of late. I made your deli style pasta salad down to the calibrian chilis, and I gave lots away to friends and neighbors, and they said it was the best pasta salad they've ever had, and me too. I have to do this quiche this weekend! Thanks!!!

[@thatdudecancook]

Nice one! That Calabrian chili dressing is the best

[@xutopia]

I did this recipe straight out of Thomas Keller's book and it is without a doubt the best quiche I had in my life.

[@TRXST.ISSUES]

This dude is one of my favorite content creators. Just good vibes all around.

[@Nael_Infinite]

Quiche is really common here in Belgium and it's a wonderful way to use left overs. Our family recipe is a bit different, it's faster and more easy to make as we make it quite often. We do not pre-cook the dough and we spread the fat from the lardons on the dough to isolate it from wet mix and so ensure a crusty crust. We dot it in a pie dish and so put only one layer of lardons, brocoli, leek (you name it), no cheese inside with the cream and egg mix on top. All the cheese (emmental) is spread on the top of the mix and we spread a some fine breadcrumbs all over the cheese. Cheese and breadcrumbs make a crispy layer to add texture. And as it's not as thick, we only have to cook it for 30-40 min at 180°C (+- 350°F). So it's quick, easy and more important it's a "tuerie" (taste wonderful) as we would say in French.

[@Chick4choice]

I always liked making my Pate Brisee in the food processor. Learned that “hack” from Martha Stewart and it made pie crust making so quick and easy without my hot hands melting the butter.

[@MichaelSnyder1776]

My mom is an amazing cook and her quiche is one of my favorites of her dishes. Definitely showing her this! She always uses broccoli so glad you mentioned it! 🥦

[@thepuck1995]

One addition I would recommend, before you do the second blind bake without the beans, coat the inside of the crust with a layer of Dijon mustard. It will add a new depth of flavor.

[@reginaldhansbrough8726]

Looks like a fun Saturday evening project for a Sunday brunch.

[@Libertas4Ever]

Lol my sentiments exactly!

[@miller5170]

Yeah great for a bed and breakfast or family coming to visit ❤

[@padders1068]

Looks amazingly delicious and worth all the time and work. Kudos to you for praising the guy who came up with the recipe! 🙂😋❤

[@SKBAILEY711]

To blind bake try filling the lined pan with sugar. The sugar can be reused many many times and becomes caramel tasting and can be used in cooking .

[@Youtuber5775-]

What if the recipe is a savory one that doesn’t need sugar to affect the taste of the dish. 🤷‍♀️✌🏼

[@bethhale1884]

@@KZbinr5775-use sugar the way he used the beans. Inside the parchment liner.

[@lesleytonks2594]

Why thank you❤

[@danaseymour9213]

Came to the comments to suggest this. Blind bake with sugar (in foil not parchment). I learned it from Stella Parks many years ago and now use the resulting toasted sugar in so many recipes.

[@mackinacisland3825]

I've never heard of this. I will be trying this.

[@jointrainwell]

That Quiche looked 🤌 We are so happy you are loving your experience with your trainer, Justin! Thank you for sharing your fitness journey with trainwell💪🏼

[@jwneilson]

People are so distracted by the delicious looking quiche, they forgot to praise you for the part where you split into three in a mind-bending burst of inspiration! 14:13 I made this (albeit with frozen sheets of dough) a few days ago and it was a huge hit. Amazing meal with an arugula salad.

[@ps89jk24]

Thank you for this GREAT recipe and for those very good explanations why to do the different steps and how the changey the flavor! Loving it!

[@brigidlaffey7343]

Best Quiche I’ve ever had, was still warm from the oven, in Place Mange, Paris. It was early in the morning after Qigong in a snowy park. The memory of that Quiche still lingers❣️

[@suepreston4942]

Yep. Definitely giving this a go. Thanks so much to you both ❤🎉❤

[@Vieweratlarge]

I love that ‘that dude can cook’ soooo very well that he has literally worn the enamel coating off his dough hook! This guy knows his stuff!! His recipes always yield what he promises.

[@angela3196]

Yeah, I saw that as well!! Must be a good brand ❤

[@Greg_Gatsby]

Hmmm. I thought it was a paddle.

[@thatguy772]

"Bring this to a certain temperature" has to be the most specifically vague cooking advice I've ever heard

[@kellymulherron7819]

I've made a lot of Quiche, but this is absolutely a bucket list recipe! Thanks so much!

[@nigelrhodes4330]

It is basically a Quiche Lorraine.

[@kristinakunkel6533]

This looks so good! I’m going to make it even though I’m sensitive to dairy. My husband is going to love it too. Also, I appreciate your variation suggestions - broccoli, cheddar, etc. One thing though, I really miss when you’d smack the fridge with a tea towel. Please bring that back. Otherwise, loving your channel. 🙌

[@gregorydemott1369]

great idea on the spring form. Also I have always thought quiche could be thick,, A1 anyway my favorite is the spinach. Your a great perfectionist

[@thesavvyblackbird]

I’m going to try this because it looks phenomenal. I love making a quiche that is very fluffy and light in texture when warm. It’s so delicious. I use Julia Child’s quiche ratio. 1/2 cup cream for each egg. For a 9” pie pan it’s 4 eggs cracked into a 2 cup liquid measuring cup with the cream added to make 2 cups. I love shallots in quiche so I sauté some in bacon fat and a little fresh thyme and put on a blind baked crust. I mix the custard with a little dry mustard around 1/4 teaspoon, ground white penja pepper, and 1/4 teaspoon of Old Bay seasoning. I grate some fresh ground nutmeg into the mixture. I love Gruyère so I usually use around a cup of that, but I grate it on a fine microplane cheese grater. I put the shallots into the bottom of the pie shell, pour in the custard, then gently put the cheese on top. This quiche rises up and is so light, fluffy and amazing. I love eating warm from the oven. Once it cools it’s still light but more like other quiches.

[@fryque]

In a time where most people [including me] look for quick meals - this one is a fabulous diversion into real cooking.

[@sirenknight8007]

This might be a good winter company idea, having the oven on a lot to warm the house for make ahead fancy brunch dish. The one thing I don’t have in my kitchen, beans… not really 😂 it’s a springform pan.. lol I even have pie weights.

[@hibou647]

Impressive quiche! My favorite is with spinach, blue cheese (roquefort or fourme d’ambert or saint Agur) and walnuts!

[@jetpackminer]

That looks incredible. A luxurious savory cheesecake fit for a king. Thank you for this

[@lunap7029]

Man, gotta say, my mom's Quiche never needed to rest. It's nice looking, but much more effort than I know it can be. I don't doubt this is delicious, and the hacks used are pretty great, but you can make it easier in other ways.

[@jardinbotanique8217]

I have quiche in oven and smells amazing. I made a few changes. I opted out the crust and went crustless, which I do with all my quiches, and halved the recipe. Taking a shorter time to bake, too!! Did everything else per your recipe! Thanks so much!!!! The reason your quiche runs is the milk. It's watery and will make the crust soggy. I usually just use heavy cream

[@janicegame2372]

If using heavy cream it does not take so long to cook! The ingredients and the way he cooked the onions are what make this so tasty,😊

[@ivonnezuniga4043]

Thank you for for still being you and not the horrible video bites

[@lostmoose9994]

12:05 Tip: mix in some flour into the batter, but make sure not to filler upper all the way up as it expands when baking. It gets fluffier and you can cut it like a cake. It gets usually eaten luke warm and served with icecold cider. This recipe is almost exactly how it gets done in Tyrol, where I grew up and apprenticed as a cook

[@RoyalPineapple-dk2vg]

I was making quiche for this weekend, but now I have the Best Quiche to try - THANK YOU!! -- WooHoo!!

[@Ydnkso]

I love quiche so much thank you for making this video

[@Lavadx]

I've never really had a good Quiche, but this looks like it's well worth a new look at it... Thanks for sharing, God Bless!!!

[@theowoolery4017]

20/10 made this yesterday, and it is 🔥 100% Will be making this often!

[@midnightrampage9627]

That jutsu fridge attack killed me🤣🤣🤣

[@huntersigler9895]

“Couple tablespoons of butter” throws in 2 sticks

[@guyrichards4330]

I thought I looks like 4 ounces at least.

[@madnessintomagic]

Yum. Going to change how I do my onions and bacon for sure after this. I make a great Lorraine, but I eat it right out of the oven, maybe 5-10 minutes rest. It’s hot, fluffy and so amazing. Not a big fan of leftover sorta waxy quiche leftovers. I like them when they’re still puffy/tall and hot!

[@johnnyhath]

I love it when Sonny says to dump a bit and Marcus leaves it in

[@tripnick555]

Wow. TIL you can eat quiche hot! I've only ever eaten it cold as a picnic or buffet food.

[@kayvillarosa7683]

I've never eaten it cold, only hot.

[@stusch1]

Oh man, when we make a quiche, it’s all I eat for the next week. Hot or cold, it’s the best.

[@jsegovia]

Why would anyone ever eat quiche cold? That sounds ghastly!

[@liesalllies]

I always grew up eating hot quiche and it was one of my favorite dishes. I never knew people ate it cold either until well into adulthood and I actually prefer it cold.

[@MummaMia5]

I’m so sorry for your past. Hopefully this concept will change your life. 😊 🥧❤

[@marycerullo8455]

I love to snack on tamarind and have been saving the seeds because they are so beautiful. I found a use for them and use them when blind baking pie shells. It’s a win win situation.

[@bierbrauer11]

Kidney beans are the best beans for blind baking because they’re f’ing awful lol. Save the black beans and pintos for chili, white beans for chicken or pork stew, and garbanzo beans for hummus or oven roasting for snacks!

[@Wawawiwa7]

Just have to be careful that kidneys beens are not in contact with the rest of the pastry. Slow cooking kidney beans is extremely toxic and way to few people know if this. There are literally people who went to the ICU for slow cooing em in soup. Look it up

[@anml1969]

There are some human beans that are good too.

[@sevincolcer6967]

Very clear and wonderful instructions...love it

[@paulbonge6617]

Not only have I been making Lorraine for decades, but I also reduce the amount of onion and add crabmeat, bacon and shrimp. Then there's leek & ham with or without mushrooms! Quiche is a wonderful, wonderful thing indeed.

[@BertrandDunogier]

I already cook very decent quiche lorraine, but now I gotta try that variant. It looks awesome. OK, started on Sunday evening, ate it today. It was GREAT. I unfortunately had a leak in my dough & my mould decided to let it go, so I lost like 1.5cm of quiche, but it was still really really good. I'll do it again.

[@johnnyprescott]

came to watch but sitting through a 3+minute ad that i can't skip is a no-no

[@RRHUNGARIAN]

I can’t stop watching! I’ll definitely be using some of your recipes! Everything always looks amazing!

[@robertlrosekranssr7409]

That looks amazing Dude !!! I can’t wait to give this a try !!

[@kristymurphy9361]

I love quiche! I can't wait to try this one. My family has made it tradition every Christmas breakfast is my Ham/Gouda Florentine quiche with a hash brown crust. Maybe we'll try this one instead.

[@jgsimonian]

That sounds delicious! Could you share your recipe?

[@proutmanboss]

I m french so quiche is quite the religion here 😂but damn your recipe sounds amazing, could your share it pliz ?!!

[@kwhatten]

ANYTHING with (especially, smoked) Gouda!!!!!!!!

[@mirrrie]

I'm born in Gouda lol. I rarely eat it. Only when I'm on holiday. We have so much better cheese. Like fresh farmers grass cheese in spring ❤️❤️

[@michaelrobb9542]

I make this once a year for Christmas morning.

[@lesliefoldy2767]

Fantastic restaurant near us makes their quiche using this method (or similar). Simply delicious!

[@hennyvanveldhuizen5976]

Quiche Lorraine ,and yes you can buy it fresh in Europe no big deal , you can also make this with shop bought puff pastry, will take you 30 minutes max start to finish

[@pavana2810]

Woo this looks low carb! Crust not too thick. Yasssss

[@sethsovak5757]

1st off...Marcus, you're a true champ....waiting 3 days for a slice of quiche. I don't know how you do it. Now then....thanks for another amazing guided recipe Sonny (the refrigeratornator) (if you make T-shirts I should get a cut) (or a slice of quiche). So, 6 slices of quiche left....I happen to be in Colorado.....can I drop by?

[@adamr9720]

I’m off work this week. Just a quick trip to Publix to buy some Gruyère and bacon. I have all the rest. That will make a nice dinner with some steamed new potatoes and a frisée salad with a nice vinaigrette. The wife will love that.

[@InAHandBasket]

I felt like two cups of onion wasn't nearly half as much as it looks like you used in this recipe. I ended up using 1 1/2 large onions but the 1/2 onion was extra started over again cooking because the onions didn't look like enough with the lb of bacon. Also, my poor ninja blender couldn't handle the quantity of milk and egg and it was seeping out the top. Next time I'll have to do it in half stages. I hope I blended it enough. It's in the oven now. Very labor intensive. Hope it's as good as it sounds.

[@phunwin1]

I have never been a big fan of quiche but my goodness this looks great. Might just have to try it!

[@luciolelucia5506]

As a French good cooking lady what you are presenting is a tourte and not a quiche. The difference lies in the height of the garniture and the time needed to prepare it. French way of doing the real Quiche Lorraine: Pate brisée ( dough for the bottom) for a pie of 4 to 6 people: 250 to 300 grammes of flour 125 to 150 grammes of butter ( room temperature). Better with salted butter. 1 flat teaspoon of salt ( or almost none if salted butter). Taste your dough. It is slightly salted. 1 soup spoon of olive oil 1 to 2 soup spoon of water It takes about 15 minutes to make the dough. Garniture to fill in 150 to 250 grammes of diced smoked lard (or salted if not available. No bacon strips). It is a slice of 0,5 to 1 centimeter large to be diced. Original recipe is without onions but they are frequently used in addition to the lardons (lard diced) then use 80 to 120 grammes of onion sliced. 3 to 5 eggs. 0,35 to 0,5 liter of sour cream or liquid crème fraîche otherwise 170 to 250 grammes of crème fraîche (thick) A back form of 28 to 32 centimeters ( diameter) with a height of 3 centimeters. Preheated oven at 180 degrees CELSIUS (ventilated turning heat if possible ) pies and cakes settings Cooking time for the quiche 45 to 60 minutes. What to do in which order: If onions Put the sliced onions in a pan and cooked them with medium low heat until they are soft and glassy transparent ( 10 to 15 minutes). You can use either some butter or olive oil or cold water to do it. When done, you reserve (put them aside). While they are cooking you do your dough. If salted lard you will need a pan with boiling water. You put the diced salt lard in the boiling water to take out the salt ( you get some foam and they change color - then drain or quickly rinse them) and put aside. Dough: Put the flour in a bowl. Make a hole in the middle put the salt and oil into it and 1 spoon of water if needed while working the dough add the second soup spoon of water. Dice the SOFT (but not liquid) butter all over the flour. Principle is to work as quickly as possible to avoid having a hard dough ( about 8 /10 minutes by hand) Mix roughly all ingredients together Then aggregate the ingredients by grasping the butter and the flour to melt them ( like for the crumble) until it is no longer sticky on your hands. Make a round ball . Wrap it and in the fridge for 15 to 20 Minutes to cool the butter. Then roll / spread the dough to 0,5 cm thickness and put it in a butter greased back form. You can use baking paper too if you want. Make regular holes on all your dough bottom with a fork to keep it flat when cooking. Put dry beans or washed stones on the dough and cook in the preheated oven for 5 Minutes. Let's cool out and remove the beans or stones carefully. During that time prepare the apparel by mixing together the eggs like for an omelette and add the cream ( crème fraîche) progressively. Season with salt and pepper. Spread the diced lard (raw if smoked lard) eventually the onions on the bottom dough and then pour the apparel onto it. Put in the oven again for 40 to 50 minutes. It is ready when it looks gold brown and the knife tip comes out like clean. Quiche is eaten usually with a green salade or cut in small pieces for a party or aperitif. Bon appétit from France with a lot of less calories... You can also put fried potatoes, champignons, gruyère cheese.. but it is no longer a quiche but a salted pie.

[@wsw70]

A tourte has dough on the top so what he did is not a tourte. It is a quiche to me (also French)

[@socksalot]

Working with any rolled out dough chill the working surface. A cookie sheet filled with ice water does the trick.

[@johnryder2878]

Thanks for the interesting take on a quiche Sonny! I love them but they can be heavy, this seems like it might be lighter and worth the extra effort 👍👍

[@mhall4666]

Just when I was looking into getting lace to use for junk journaling…😅 Thank you, Jen!

[@skipstewart9376]

Can this be done as a crustless quiche? As I get older, I don’t need the additional calories, but the custard description sounds great!

[@stephaniegates6596]

Probably not as it does not solidify completely after baking

[@becia1540]

Yes just egg bake it. Spray pan

[@lots2learn373]

I hear you 😊. I have neck and hand issues, needing to choose where/how to expend effort. Since my neck/ hands can't roll dough, I often use canned (😮) biscuits (flaky, croissant or crescent) and press them into the bottom of a buttered/sprayed pan. Then I pour the filling atop. Bake per the filling /quiche recipe's direction. It's optional to eat the biscuit crust, of course. Also, since cooking for one, I've started pouring quiche filling into (lightly sprayed) silicone muffin cups, and bake in the muffin pan (no biscuits or cut into 1/4, using that size in a cup). It's easy to freeze any leftovers. 😊

[@teuilagracetualaulelei1609]

Big ups for giving credit to Thomas the Chef for the recipe - will try making for a picnic!

[@hallgrimuroli1]

Great recipe, thanks! Do you need the beans? Is enough to poke holes on the bottom with a fork?

[@lifeandhomewithmeredith9050]

If you poke holes in the crust the egg batter will leak threw and will not come out as well. Also the crust will slump on the sides without the beans where as the way he put the beans in it holds the crust in place and wont slump and you won't have big air bubbles on the bottom of the crust.

[@CyndieAmala]

Looks amazing 🤩 it'd be a great make ahead meal for a gathering.

[@caylin9200]

Yessss. I can't wait till when I move in the next couple months to a house that has an oven :) will definitely try then.

[@user-ho1yn6ms7y]

My mom used to make quiche about once a month for dinner. I loved it. Now that I have two boys of my own, this will be my excuse for them to “try” it. 😂❤

[@GGgallahad]

We used to call it bacon and egg pie and we hated it!😂😂😂😂😂

[@WildRover1964]

that looks superb - personally though I prefer quiche to be at room temperature or just ever so slightly warm so I wouldn't bother with the reheat

[@jesseharper9622]

I love making quiches & cheesecakes. Great video

[@chinoyhealingfoodstravels8888]

Greetings from Redondo Beach 🇺🇸🇺🇸I finally found a good cooking method for my fave👌👌

[@johnparker-lq9hf]

Brilliant, top shelf yup going on there.

[@Saudade_Ana]

What about cooking the onions in the bacon fat instead of using butter? Would it be nice?

[@NerdyMusicChef]

Central Market is the GOAT even just for the bulk section. Makes an expensive store more worth it.

[@ChetDonnelly1985]

Two day Quiche, this is awesome, good things come to those who wait 😋😋😋

[@JanaCaniga-u4r]

Hi, just wondering where I can find crucial information like how much flour, butter etc to use

[@ptkk21]

11:43 This is the first time someone poured the custard right to the brim but after baking the custard settled insted of rising! Magic... ...of editing.

[@RedHeadAgent]

This is going on my ‘must make’ list.

[@johnnymossville]

Absolutely incredible. Love it.

[@Jamesavios]

I won’t be doing this…but it looks really really nice…thumbs up

[@rustyfan89]

I don’t love quiche but I’ve never had real quiche just like the already made frozen pastry ones, I would probably love this one

[@sarahmiller7612]

Love the way you did the dough! Nice!

[@tracylf5409]

This process is the reason it's generally worth buying a good brand quiche- especially on sale/markdown.

[@gregsilsby6884]

Oh my!!!! This looks incredible.

[@chicken26arick]

I’ve made this several times and it is always tasty

[@snoriverrc3842]

I have a life hack I've been using for 30 years on this recipe. Instead of making the crust, I use a store bought graham cracker crust. It adds a whole new dimension to the flavor, and cuts the work in half. I was a pastry chef, and just hate making pie crust :)

[@pranicmegan]

I'm no chef just an old woman who likes to cook, and for quick quiche I like to rub butter through my flour mix and make 'crumbs' which I then press into my tin. Gives an awesome buttery flavour to the crust. Guests always comment on how buttery and delicious my crust is. And so easy. But I really wanna try this psuedo puff pastry crust. I've just recently learned the secrets for puff pastry and keep trying it out to the delight of my hubby haha.

[@TheDdcljc12]

This looks great. Definitely going to try this

[@meditationforanewgeneratio2871]

The homemade butter crust is so important!

[@hasaniennis442]

I can't even remember the last time I had homemade quiche. I do remember that it was made with zucchini 😋 I'm finally going to end the drought and bake one up with zucchini and smoked ham 🤤

[@kandolosky6732]

I’m originally from Almaty, would be cool to see some dishes like lagman, bishbarmak, or funchoza 🤙

[@kimeverhart6253]

This looks so beautiful!

[@satogaming4903]

you two are like a commercial for true classic

[@catherinevalli6830]

absolutely beautiful!

[@virusmyth4930]

I just followed this recipe to the freaking T yesterday and ate it today after leaving it a day in the fridge. The flavors are good, but it is WAY too salty for my taste. Maybe my bacon is saltier than yours, but I suspect the issue is in the 1tbsp salt in the batter. Next time I'll use 1/2 of that. Thank you! All in all it's definitely a keeper and like most recipes need a little tweeking here and there to account for slightly different ingredients and personal tastes. IMHO this recipe could benefit from a little acidity as it is too rich and fatty by design. A little bit of mustard on top works great to cut some of that fattyness and enhance the flavors. PS: Yes, I used sea salt and not refined.

[@TheNinanina555]

Looks amazing wow ❤

[@Libertas4Ever]

Yes Sonny! This will be my weekend bake!